Additional information
| Packaging | 1,200g, 250g, Test sample 20g |
|---|---|
| Country of origin of coffee | Colombia |
Colombia EL TREBOL, decaffeinated specialty coffee
Colombia EL TREBOL decaffeinated coffee has a very sweet flavor profile and a full body. Medium roasted.
1,50 € – 55,00 €
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Freshly roasted and ground coffee
Use coffee that has not been roasted more than 6 months ago. For maximum flavor and aroma, grind it just before preparation.
Storage
Store the coffee in a room that does not exceed 22°C. It is mainly damaged by heat and light. You can also store coffee in the freezer. Coffee's enemy is oxygen, so always squeeze the air out of the bag before closing.
Grinding
Different preparations require different grinds. Turkish coffee needs the finest, followed by espresso and cafeteria. For filter coffee, we need coarser ground coffee. The coarsest grinding is for the French press.
Water
We recommend using filtered water. The taste of the coffee will be better, and you will also protect your devices from limescale.
Temperature
Coffee is sensitive to temperature. In all preparations, it should not exceed 94-95°C. For cold brew coffee, use cold water, to which you can also add ice cubes.
Cleanliness
Regularly clean your coffee machines and accessories, including the grinder and water heater. Limescale affects the taste of water and consequently coffee.
Decaf coffee Colombia EL TREBOL- coffee very sweet and full of flavors, for later hours of the day
REGION: Santander
FARM/MILL: Women Association El Trebol
PROCESS: Wash+decaf EA
HEIGHT: 1450-1750 asl
TRADING: October-December
TYPE: Castillo, Colombia, Caturra
FLAVOR PROFILE: Blackberry, Sugar cane, Sweet
You can order coffee beans or ground.
The art of coffee cultivation
Ripe coffee cherries are picked and sorted by hand. After harvesting, the coffee is pitted and sorted according to the density of the bean. The next step is the aerobic fermentation of the coffee beans. After fermentation, the coffee beans are soaked in almost boiling water for several hours, which extracts caffeine and other aromatic substances and oils from the coffee. Then the water is separated and transferred to another container, where the grains are washed with ethyl acetate for about 10 hours. The ethyl acetate used in this process is derived from sugar cane and is a natural solvent. Solvent molecules selectively bind with caffeine molecules, and the resulting mixture is then heated to evaporate the solvent and caffeine. Finally, the beans are reintroduced into the liquid to reabsorb most of the coffee oils and aromatics. At the end of the process, a little carnauba wax is added to the beans to give them the final texture. After the decaffeination process, they start drying the coffee beans, which lasts until they reach a moisture level of 9-11%. Dry coffee beans are pitted from the last wrapper, packed in GrainPro bags and left to rest for a while.
Description of the region and the coffee grower
The women's association "El Trebol" consists of 74 farms. Women work on their farms as harvesters and farm managers. Their survival and the survival of their families depend on coffee production. The size of the farms varies between 0.5 ha and 5 ha, and they all grow the Castillo and Colombia varieties. All coffee farms offer a lot of natural shade, they are all in the shade, which means that the coffee grows slowly and produces large and sweet cherries
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